Chopped liver, it was a family tragedy. We didn't have it growing up, we had nearly everything else, I knew 80 ways to make gefilte fish fit into any meal and there were dozens upon dozens of uses for matzoh but chopped liver wasn't there. Clearly Mother didn't like it or it would have been a constant.
Once properly introduced to it I wasn't impressed or thrilled. I found the consistency strange, uncomfortable actually. Then there was the taste. It was like nothing I'd had before and I wasn't planning to make more visits to it. I applied a little mustard and it improved.
For the next years I avoided it and stuck with my standards. Pastrami, knishes, and my beloved kugel and plates of latkes (throughout the year not just at Chanukah). When next I had it, I still wasn't thrilled, but I ate it, Moishe suggested sliced onions on top and I tried it. It was much improved.
I see a few here have recommended mayo, that sounds like an interesting idea but I might need a few glasses of milk to wash it down. (I wonder if Rabbi K. would approve?)
I don't out of the way go for chopped liver, but I no longer turn away from it.