Some say Pâté is an acquired taste.
I can't vouch for that because I grew up loving chicken liver in so many forms. My mum used to make a delicious sauteed with tomatoes that was taught to her by my grand father and chicken liver Pâté was our party staple.
It brings back old great memories of lovely parties my parents would throw; the scent of fresh flowers, rich silk cushions and the music room all done up for the evening.
Pâté is ridiculously easy to make - provided you don't skimp on the butter. Traditionally the quantity of liver to butter is equal. Think on that for a moment & all the ensuing hours sweating in the gym!
But in my experience, you can get away with using half that and still end up with that luscious texture we love. Go less than that and you compromise on flavor and taste.
So if you're going to make Pâté, just remember, you're not eating the whole bowl so make it an occasion and enjoy!