Thanks for the responses. If the wardens differ in their opinion, I'll definitely shoot an email over to the FWP. I've looked at their chart and guidelines, and they state that...
To reduce contaminant levels:
• Fillet the fish & remove the skin.
• Cut away the fat from back, side & belly.
• Bake or broil the trimmed fish on a rack,
or grill it, so the remaining fat drips away.
Since reading that a while back, I began to cut away the bottom 1/4" off the belly just to be safe, and am definitely doing it now that I moved up here. I eat a meal or two of fish a week, and have been told by a local that the lakes up here in Northwest Montana have mercury in them, even if the amounts aren't enough to qualify it for an advisory.
I suppose the original question I should have asked was whether or not lake trout would even take a pike-belly tipped jig.