Yeah, I was thinkin' about smoked pate'... not a real heavy smoke, but something light, like maybe a quick hit of pecan or some flavor of fruit wood.
I happen to love calf liver, never smoked it, but I'd try it. I usually dust it in flour, fry it in a cast iron skillet with bacon grease, chopped onion and garlic, salt and pepper. When done, remove the liver and add some beef broth to the pan, deglaze and thicken into a nice gravy. BTW, you can add whatever you like to the gravy... I have even used some of the packaged gravy mix in a pinch.
Serve with smashed taters!