When I make my own pate, I poach the liver in salted water until it is done perfectly. I then drain, then chop it,and throw it into the blender with sauteed onion, garlic, sage, pepper, and ginger. It's all still hot, and I add a stick of butter,or bacon fat, with a 1/4 tsp; of liquid smoke. It is then bended until smooth, and turned out into a suitable, covered container. Then it goes into the fridge, or freezer. It is creamy, spreadable, and tastes great. the fat (butter, or bacon fat, makes it firm, yet spreadable, and is blended in so that you can't even tell it's there. Oh, and using butter adds another layer of richness.
I really like using pork, turkey, or chicken livers for this, or a combination. Sadly, this is now a thing of the past for me, as I can't eat organ meats due to dietary restrictions.
Seeeeeya; Chief Longwind of the North