My recipe was improvised - I used the basic method from here: http://dishbydish.net/2013/01/14/beef-liver-pate/
Then I added some curry, cumin, and dijon mustard in increasing amounts until it tasted like something I'd want on a cracker.
I've got no experience with pate, but I've got a lot of liver in the freezer, so I'll probably make it a few more times unless this one turns out to be regrettable.